Smoked Pulled Pork
Serves: 6-8
Total: 4.25H
Prep: 15M
Cook: 4H
5.0
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Recipe Preparation
- Pork butt
- Mustard
- BBQ rub
- Apple cider vinegar
Step Description
1
Smear mustard over the pork butt to use a binder for the seasoning. Season the pork butt on all sides with a good BBQ rub. To let the rub set in even more, season it the night before.
2
Get your smoker between 250°F and 275°F (121°C-135°C). Insert a ThermoPro TempSpike into the pork butt for constant wireless temperature monitoring. Place the pork butt on the smoker.
3
After 60 minutes, continue to spritz your meat every hour with apple cider vinegar to keep the bark from drying out.
4
When the bark has been cooked to your desired consistency, remove it from the smoker. Cover with foil, put it in an aluminum tray, and return it to the smoker.
5
Once the TempSpike informs you that the meat has reached an internal temp of 207°F (97°C), remove it from the smoker and place the tray in a sealed cooler to rest for at least 1 hour.
6
Remove from the cooler, and shred the meat. Enjoy on a taco or anyway you like it.
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